Name: Pork with Balsamic Vinegar and Basil
Ingredients: 8 sl Pork scallopine (3 ounces each); pounded thin; 1/2 c Flour; 2 tb Unsalted butter; 2 tb Extra-virgin olive oil; 4 Cloves garlic; minced; 1 md Purple onions; minced; Salt and pepper; 1/2 c Chicken broth; canned; 1/4 c Balsamic vinegar; 24 Basil leaves

I believe the greatest way to overcome addictions is with a greater desire. Addictions are a problem of passion. The problem is not with the passion itself. The problem is with the object our passion calls us to pursue. So why does our passion cause us to run to an idol? Because we believe that idol is most attractive. The power to change is available in Christ, yet we don’t go there because the pleasure of the idol seems more desirous that Christ. However, if we can see Jesus Christ as more satisfying - which He is, we will never pursue another idol again in our lives.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Italian, Meats	4	Servings

INGREDIENTS

8	sl	Pork scallopine (3 ounces each); pounded thin
1/2	c	Flour
2	tb	Unsalted butter
2	tb	Extra-virgin olive oil
4		Cloves garlic; minced
1	md	Purple onions; minced
		Salt and pepper
1/2	c	Chicken broth; canned
1/4	c	Balsamic vinegar
24		Basil leaves

INSTRUCTIONS

Dredge the scallopine in the flour and shake off any excess. Melt the
butter with the olive oil in a wide pan over high heat. When it is bubbling
hot, add scallopine and cook until browned on one side, about 2 minutes;
turn.
Add the garlic, onion, salt and pepper; cook 1 minute. Deglaze with the
broth and let it reduce. Add the vinegar and cook until it reduces to a
glaze, about 1 minute. Stir basil into sauce and serve.
Note: Veal scallopine are also an excellent choice.
Recipe by: The Magazine of La Cucina Italiana http://www.piacere.com
Posted to MC-Recipe Digest by John Pellegrino <gigimfg@ix.netcom.com> on
Apr 21, 1998

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